Zucchini "Pasta" with Spinach and Sun Dried Tomatoes

We have not eaten pasta since before we became followers of Keto on January 3, so when I discovered that I could make "pasta" out of zucchini by using my mandolin slicer, this recipe was born.  My husband and I loved it and it made for an even better lunch of leftovers today.

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes:

Ingredients:
3 zucchini, sliced into thin strips using the mandolin
4 cloves garlic, minced
1 cup fresh spinach
1/4 cup sun dried tomatoes
1 tbsp. capers
1/4 cup Feta cheese
1 tbsp. olive oil
salt
pepper

Directions:
After slicing the zucchini with the thinnest setting on the mandolin, place the zucchini, garlic, salt, and pepper in a large pot over medium high heat.  Saute until the zucchini begins to soften.  Add the spinach to the zucchini mixture, allowing it to wilt completely.  Add the sun dried tomatoes and capers to the pot, lowering the heat.  Once all ingredients are combined, remove from the heat and top with Feta cheese. 

We served this dish with Trader Joe's Basil Pesto Turkey Sausage and had enough leftovers for lunch today.  Delicious!

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes, served with Trader Joe's Basil Pesto Turkey Sausage

Lemon Spinach and Shrimp Florentine with Baked Cheesy Cherry Tomatoes

These two recipes compliment one another so well that they can share a post.  I used Dreamfield's Pasta and highly recommend it if you have never tried their line of products.  Dreamfield's only has 5 digestible carbs per serving.  It is a great option for those on low carb diets or diabetics and tastes terrific.  Any pasta can be substituted in this recipe though.

Lemon Spinach and Shrimp Florentine

Ingredients:
8 ounces of angel hair pasta
2 tbsp. butter
1 lb. shrimp, peeled and deveined
1 tbsp. garlic, minced
1 tsp. crushed red pepper
1 tbsp. lemon juice
½ tsp. salt
½ tsp. pepper
1 package spinach

Directions:
1.)  Cook the pasta according to the package instructions. Drain well, set, aside, and keep warm.

2.)  In a large skillet, melt the butter. Then add the shrimp, garlic, and crushed red pepper. Cook for about 5 minutes or until the shrimp are cooked through. Add the cooked pasta, lemon juice, salt, pepper, and spinach. Cook until the spinach begins to wilt. Stir well to combine all the ingredients and serve immediately. This recipe serves 4 people.

Baked Cheesy Cherry Tomatoes with Herbs

Ingredients:
1 container cherry tomatoes, halved
1 tbsp. olive oil
Salt and pepper
½ cup Parmesan cheese, shredded
1 tsp. thyme
1 tsp. oregano
1 tsp. basil

Directions:
1.)  Chop the tomatoes into halves and arrange them on a baking sheet. Drizzle with the olive oil and salt and pepper the tomatoes to your liking.

2.)  Sprinkle the Parmesan cheese on top then with the thyme, oregano, and basil.

3.)  Bake in a 350 degree oven for about 10 minutes.